NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and halved baby potatoes on the prepared baking sheet.

• 5

  Drizzle half of the herb oil mixture over the chicken breast and toss the potatoes with the remaining half until well coated.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  Remove the pan briefly to add the asparagus spears and squeeze the juice of the half lemon over the chicken and vegetables.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crisp.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.